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Cooking Together Cambodian Recipes – Lab Moo; Fish Amok; Stir-Fry;

Cooking Together Cambodian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Lab Moo – Starter

Ingredients: Serves 2

  • – 200 grams Pork mince or roasted cauliflower florets
  • – 1 small red onion (shallot) sliced
  • – 1 teaspoon sliced lemon grass
  • – 5 fresh mint leaves
  • – 1 spring onion sliced
  • – 1 tablespoon freshly chopped coriander


  • – 2 tablespoons fish sauce or Vegan fish sauce
  • – 2 tablespoons lime juice
  • – 2 tablespoons toasted crushed rice
  • – 1 tablespoon chilli


  1. Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
  2. Remove from heat and season with lime juice fish sauce and herbs.
  3. If using – Cut the cauliflower into florets, drizzle with oil and season, roast on an oven tray at 180* for 40 mins.
  4. To make the dressing, Toast the rice in a pan then transfer to a mortar an pestle and lightly crush. Mix with the remaining dressing ingredients.
  5. Toss the pork or cauliflower with the shallot, lemongrass, mint leaves, spring onion and coriander. Drizzle with the dressing.
  6. Serve with salad.

Fish Amok – Main

Ingredients: Serves 2

  • 500 grams of white fish goby, snapper, whiting, cod, perch, skinned, boned and thinly sliced.
  • 3 tbsp kroeung curry paste
  • 2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
  • 1 tbsp fish sauce
  • 1 tsp shrimp paste
  • 2 tsp palm sugar
  • ½ cup coconut milk
  • 2 eggs beaten 
  • 1 pinch of salt
  • ¼ cup Chinese leaf, shredded


  • 1 tbsp coconut milk
  • 1 tsp kaffir lime zest or finely sliced lime leaves
  • 1 medium sized red chilli or red capsicum finely sliced


  1. Combine the kroeung, fish and other ingredients. For chunks of fish lightly combine or for a smooth texture, combine well by stirring vigorously with a wooden spoon or spatula.
  2. Test your level of seasoning by frying a spoon of the mixture. It should be well balanced and taste a little fishy, a little salty, slightly sweet, a tad spicy, and rich and creamy. Adjust as necessary by adding a pinch of salt or sugar, fish sauce, or even a little chilli.
  3. Place a few Chinese leaves on the bottom of your ramekins or banana leaf basket.
  4. Add the curry mixture to each dish and fill almost to the top. Use a spoon or spatula to flatten the mixture out, drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top. Save some for a final garnish.
  5. Steam for 20-30 minutes then check. The fish amok should be cooked through and firm to touch but still retain a moistness. It should not be dry. When it’s almost done add the rest of the coconut cream on the top and steam for a few more minutes.
  6. Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies.
  7. Serve immediately at the  with rice and stir fry.

Kroeung Curry Paste – Main


  • 2 sticks of lemon grass
  • 2 shallots
  • 5 slices fresh galangal
  • ½ teaspoon turmeric powder
  • 4 peeled garlic cloves
  • 3 Kafer lime leaves (fresh or frozen)


  1. Blend all ingredients to a smooth paste

Steamed Mushroom Amok – Option For Vegan Main

Ingredients Serves 4

  1. 500grams king oyster mushroom (blended to a paste)
  2. 3 tbsp kroeung curry paste
  3. 1 tablespoon light soy sauce
  4. 1 tablespoon sugar (optional)
  5. ½ cup coconut milk
  6. 2 tablespoon corn flour
  7. 2 tablespoon rice flour
  8. 1 teaspoon all-purpose savoury seasoning powder (optional)
  9. ¼ cup Chinese leaf shredded


  1. 1 tablespoon coconut milk
  2. 1 teaspoon kafir lime zest or finely sliced lime leaves
  3. 1 medium sized red chilli finely chopped


  1. Blend the mushrooms in a mixer with the char kroeung curry paste
  2. and blend to form a smooth curry paste
  3. add to a mixing bowl with the light soy sauce coconut milk corn flour rice flour and seasoning powder
  4. Test the level of seasoning by frying a spoonful to taste
  5. Place a few Chinese leaf on the bottom of a ramekin add the smooth curry paste to each ramekin fill to the top flatten on the top
  6. Drizzle a teaspoonful of coconut milk and sprinkle some finely sliced kafir lime leaf over
  7. Steam for 20-30 minutes
  8. Garnish with the remaining kafer lime and sliced red chilli
  9. serve with boiled rice

Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan) – Main


  • – 2 tablespoons coconut oil
  • – ½ onion chopped
  • – 2 chicken thighs cut into mouth sized pieces or firm tofu
  • – 1 teaspoon sugar
  • – 1 teaspoon shrimp paste or miso paste
  • – 1 tablespoon fish sauce or vegan fish sauce or mushroom sauce
  • – 1 tablespoon tamarind concentrate
  • – 1 cup Thai Basil
  • – ¼ teaspoon white pepper
  • – salt
  • – 1 lime cut in half
  • – 2 Thai chillies


  1. Heat the oil in a wok over medium heat add the onion and fry till soft.
  2. Add the kreoung paste you have blended and stir-fry together for 2 minutes.
  3. Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
  4. Add the tamarind, Thai basil, chillies, a dash of white pepper and a little salt to taste.
  5. Remove from the heat squeeze one half of the lime over and serve with rice.

Use the link above to explore the Food Sorcery favourite dessert recipes

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Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce
image of Thai coconut milk for cookery classes at Food Sorcery
Coconut Milk
Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd
image of tamarind block to make tamarind juice
Tamarind Block
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Light/Thin Soy Sauce